Staccato Dangle with Olives and Orange
| Yield: | 1 Servings |
| Categories: |
| 1/2 | Boneless leg of lamb, butterflied | |
| 4 | tb | Virgin olive oil |
| 2 | md | Red onions, in 1/2" dice |
| 4 | Cloves garlic, peeled, whole | |
| 2 | Anchovy fillets, rinsed | |
| 2 | Oranges, quartered, seeded, sliced into 1/4inch quarter moons | |
| 1 | c | Tuscan olives, or Picholines |
| 1/2 | c | Orange juice |
| 1 | c | Chianti |
| 1 | c | Basic tomato sauce |
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